Tag Archives: beer

Yeah, so it’s pretty clear from the title of this post that I’m about a month late in getting around to it…

Garden & Gun

But it’s never too late for a beer-based beverage! Especially one that acts as a welcome substitute for a Bloody Mary when the summer is too sticky for tomato juice but you still need something to knock last night’s fog out.

The basic version of this drink is just lime juice and beer, but The Chef pointed me toward a Garden & Gun recipe that uses soy and Worcestershire, and my salt addiction rejoiced. (If you are not a sodium addict, you can control the amount by limiting the sauce additions.)

So if you like to drink anything bloody (Mary or Beer – this is not a vampire reference), try this out on Memorial Day. It’s an icy, refreshing change of pace. Ole!

I mean I guess we do not have to stop the bacon train today. After all it is Bacon Thursday. This recipe may take a bit of patience but end result should be well worth it. This is another recipe that I have yet to try but has also been in the my Nummy archives. Bacon Thursday is an appropriate day to post it. -ts

Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.

Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.

If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.

Like this:

In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.

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I believe this is another recipe The Chef stole from JR’s private stash, and judging by the comments we’ve received on his Brandy Mustard Filets, you should probably just go ahead and make this now.

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On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.

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2 lbs ground beef

1 large onion, diced

1 green bell pepper, diced

1 poblano pepper, diced

2 -3 Red Stripe beers

2 packages chili seasoning

2 cans of rotel, 1 hot and 1 mild

1 30 oz can stewed tomatoes

3 bay leaves

1 can of kidney beans

1 tablespoon of sugar

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In a Dutch oven, brown beef and drain.

Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.

Add tomatoes, beer, chili seasoning, rotel, and bay leaves.

Simmer for several hours. (The longer you simmer, the better it will be.)

Rinse and drain kidney beans. Add right before seving.

Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.

So I really have no idea how to start this post. Obviously I love pickles and all things fried, but more than that, I love my hairdresser of 12+ years, Todd Lucas. Despite the fact that he ran off (to Arkansas according to Joel’s sources) and left me a desperate, graying old maid with atrocious split ends and no one to make snarky comments to, I still love his stupid ass.

And I love his fried dill pickles. I mean, they have red pepper, Tabasco and beer in them. Pure genius. You can always serve these with the classic Ranch dressing (Make your own from the packet – it’s incredibly easy and 10x better than any bottle), but I also like to serve them with horseradish mayo* for some extra zing.

Morgan, in a much-appreciated effort to make sure we don’t miss any opportunity to celebrate tequila, informed me weeks ago that tomorrow is National Margarita Day. As most of you know tequila is very close to my heart and never very far from my mouth. Probably because Martin used to tell me that “but for a bottle of tequila I wouldn’t be here.” That was heartwarming (and confusing) to hear as a 5-year-old, but I grew to understand it.

This recipe is something that someone at Blair made a few summers ago, but none of those idiots can remember who, so I’m just winging it. You may want to add a little more beer because this recipe makes some strong ritas, and you can adjust the level of sweet by swapping the sprite for water if. Either way, it’s easy and delicious. And you’re getting 2 alcoholic servings into 1 beverage, and I think that’s what the FDA recommends.

As much as I want to start this ingredient list with “two pink cans of lemonade” a la Emily’s now-infamous contribution to Kate’s engagement cookbook, I’ll refrain. This stuff is equal parts delicious and lethal. You should probably call A.J. (a.k.a. the best cab driver in Nashville) in advance.

1 can of frozen pink lemonade6 beers (light beers are the best – if you throw a Heineken or another equally flavorful beer in here it’s going to wack out the flavor, and not in a good way)
gin (1 of the lemonade cans full or, as Emily says, “enough gin for however frisky you’re feeling”)